3.5 C Pete’s GF S.M.A.R.T. mix                            

1 C Brown sugar

1tsp Ginger                         

¼ tsp ground cloves

½  tsp cinnamon

1 tsp Cream of Tartar

¼ tsp salt                   

1 tsp baking soda                      

2 eggs

1 c GF Molasses

1c butter cold                    

1c tapioca flour for rolling dough out

3tsp xantham gum

Mix GF flour, cream of tartar, baking soda, xantham gum, cloves, cinnamon,ginger & salt in a large mixing bowl.

Cut butter in until mixture resembles peas

Beat sugar, egg, molasses together and add to dry ingredients until dough pulls away from the sides.  Form a flat ball and refridgerate for 1+ hour in bakers paper

Roll out on bakers paper with tapioca under and over the dough.  If the dough is too sticky, roll in more tapioca flour.

Roll out to ¼ inch thick, dip cookie cutters in tapioca flour repeatedly.(The tapioca flour disappears during the baking)

 Bake at 350degrees 12 minutes on bakers paper.

Cool and decorate.

( The cookies may seem a bit crunchy at first but after storing for a couple days they become more chewy and very yummy.)

P.S. Stop in at Pete's for some silicon parchment paper for home use

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